A rainbow of flavors and textures in a bowl that’s perfect to enjoy anytime of the day.

This Asian Rainbow Quinoa Salad With Edamame recipe is a healthy and delicious meal that’s perfect for when you want to eat healthier. The tastiest part of this dish is the edamame which are steamed and served with the quinoa salad. The edamame is very yummy and crunchy and goes perfectly with the quinoa and the other salad ingredients. The quinoa gives a nice texture to the dish and fills the space of a rice dish. This dish is full of colorful and delicious flavors and is a perfect snack or meal.

Edamame is the vegan cousin of soy. It is a legume with a slightly nutty flavor that is often served in a savory way, like in this salad. Edamame is also incredibly healthy and loaded with protein. It can also be served as a side dish or as a snack.

              “Healthy, nutrient-dense, and delectable – It’s like eating a rainbow when you eat this salad.”

Salads are unquestionably one of my favorite meals. Changing the components in a salad is one method to keep it interesting. This Asian quinoa salad variant has quickly risen to the top of the list. It’s packed with healthy organic quinoa (I prefer Healthworks Whole Grain Quinoa since it’s organic and the size is excellent value for money) and some of my favorite veggies, all topped with a delicious Asian sesame ginger garlic sauce. The greatest thing is that if you have some precooked quinoa on hand, the salad can be prepared in about 10 minutes from start to finish.

Quinoa’s Characteristics

Quinoa’s health benefits have been widely publicized in recent years. Quinoa is a seed that was initially produced in the Andes mountain area and is often referred to be a grain. Quinoa (pronounced KEEN-Wah) has long been hailed as a superfood since it contains more nutrients than many other grains. Quinoa has a higher fiber content than brown rice. It also contains all nine necessary amino acids, which our bodies are unable to produce. It’s a fantastic plant-based protein source. Quinoa is an excellent source of iron, magnesium, folate, copper, and zinc, as well as vitamins, minerals, and antioxidants. Quinoa is also believed to help with cardiovascular health by reducing LDL cholesterol levels and supplying monounsaturated fats and omega-3 fatty acids. Isn’t it true that quinoa is a gluten-free grain? This makes it the ideal rice replacement for gluten-free individuals. I substitute quinoa for rice since it provides greater nutrients.

Asian Salad with Quinoa’s Superstar Vegetables

Instead of lettuce, quinoa is used as the salad’s basis, and it’s topped with a variety of superfoods. Protein, fiber, calcium, potassium, iron, zinc, copper, and magnesium are all included in edamame. Vitamin C, B6, E, and antioxidants are also present. Edamame is said to assist with immune system strength, better lung function, weight control, cardiovascular health, and digestive health.

We used red cabbage in addition to the edamame. Red cabbage is high in vitamins and minerals, as well as antioxidants and anti-inflammatories, according to World’s Healthiest Foods. Anti-inflammatory chemicals known as anthocyanins are abundant in red cabbage. Cabbage is also believed to protect the heart and circulatory system. The glucosinolates in cabbage, on the other hand, act as a cancer preventative against a variety of malignancies, including prostate cancer, breast cancer, colon cancer, and bladder cancer. These are more than enough reasons to increase your cabbage consumption.

This salad was also enhanced by the addition of diced bell peppers. Bell peppers, also known as capsicum annuum, are high in vitamin C, vitamin B6, vitamin E, vitamin K1, and vitamin A, as well as antioxidants. The bright red, orange, and yellow peppers have greater antioxidant content and have a sweeter taste than the somewhat bitter green pepper.

Recipes to Print

Edamame Salad with Asian Quinoa

www.recipecritique.com Asian Quinoa Salad with Edamame


Quinoa Salad

  1. Stir together the quinoa, water, salt, and chopped garlic in a saucepan. Over high heat, bring to a boil. Reduce heat to low and continue to cook until the quinoa is cooked through and the liquid has been absorbed.

  2. In a medium mixing bowl, combine the cooked quinoa, edamame, carrots, bell peppers, and red cabbage.

Dressing made with sesame seeds

  1. In a mixing bowl, whisk together the sesame oil, rice vinegar, ginger, garlic clove, and sesame seeds.

  2. Toss the salad mix with the dressing until everything is well combined.

Asian Quinoa Salad with a Twist

The flexibility of this quinoa salad is what makes it so appealing. Adding cucumber, tomatoes, or raw broccoli florets to the salad will only enhance the nutritious value of the dish. It’s a simple way to make sure you receive your daily fruit and vegetable servings. It’s also a great make-ahead dinner since it keeps for many days in an airtight jar in the fridge.

“Salad can receive a bad rap,” says the dish’s quote. Salads are an art form, from the simplest version to a colorful kitchen-sink approach,” says the author. Marcus Samuelsson is a Swedish actor.

I love salads, for as long as I can remember. They are easy to make, full of nutrients and they are light, healthy, and filling. I have been introduced to quinoa salad many years ago and in the past it has been hard to find a great one. My friend Shelly always had quinoa salad with edamame which went really well with the quinoa. I have been looking for a recipe to make my own edamame and I found one on the internet for Asian Rainbow quinoa salad which I tried and it is wonderful.. Read more about edamame quinoa bowl and let us know what you think.